Lemon beef oriental
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin Butt Steak, cut into bite-sized pieces |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Grated lemon peel |
| ⅔ | cup | Beef broth |
| 1 | pounds | Fresh snow peas (Chinese pea pods) |
| ½ | cup | Sliced freash mushrooms |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Cornstarch |
| ⅛ | teaspoon | Ground ginger |
Directions
Hot, cooked rice
Heat oil with salt in wok or heavy skillet over medium-high heat.
Stir-fry steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and mushrooms. Stir-fry 1 minute longer. Combine lemon juice with cornstarch. Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with hot, cooked rice. 4-5 servings.